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May 23, 2020
Last updated

How to Make Beer at Home - Easy Method

Kyle Brown
Owner of Clawhammer Supply

first batch of homebrew beer recipeYour first batch of beer is likely going to be made in a kitchen pot or brew kettle on a stovetop using malt extract. This is an easier process than all-grain, which is why a lot of beginning homebrewers choose to start with this method. This video shows the entire process of making a lightly hopped, rich, malty, and full-bodied porter.

A lot of folks (myself included) run out and buy a huge canning pot, or something similar, to make this first batch...only to use it once or twice and then replace it by buying bigger and better all-grain brewing equipment. Clawhammer Supply has solved this issue by making a starter homebrew system that is compatible with a standalone, semi-automated, digital, electric brew system that includes a pump, hoses, and a chiller.

clawhammer supply modular brewing system

The Clawhammer Supply brewing system is completely modular, meaning you can add parts in order to upgrade it over time.

How to Brew Extract

Watch the full brew day video below to learn more about our modular brewing system and brewing extract beer. Read the article below for a full written recipe.

First Batch of Beer Recipe

Begin by filling your brewing kettle with 2-3 gallons (7.6 - 11.4 liters) of water. Tap is fine, spring is better.

filling brewing kettle with 2 - 3 gallons of water

Heat to 155° F (68.3° C) to prepare the water for our steeping grains

thermometer at steeping grain temp of 155

Our starter system comes with a thermometer which allows you to monitor the temperature inside the kettle

Steeping Grains

Add the grain basket

adding grain basket

Our brew system comes with a mesh grain basket which makes it easy to add grains and take them out

Once the water has reached 155° F (68.3° C) add a .5 pound (8 ounces) of Crystal 150 and a .5 pound (8 ounces) of chocolate malt into the grain basket.

 showing 1 pound of specialty grains to steep in the extract beer

adding chocolate malt into our grain basket

Maintain temp and allow to sit for 30 minutes.

do not let the temperature exceed 175 degrees f while steeping grains are present

If your water gets too hot while the steeping grains are present there may be off-flavors in your finished beer

After the time expires, lift basket, place on clips, and allow it to drain into the kettle for 5 minutes.

removing grain basket and letting it drain for 5 minutes 

Our starter system comes with 3 hooks so you can let your grains drain for a bit after pulling them

Next, place kettle back on the stovetop and heat to a boil.

Malt Extract

Once boiling, turn off the heat completely.

once your liquid reaches a boil turn off the heat completely

Stir in two containers of Amber liquid malt extract and 1 pound (453.6g) of dark dry malt extract.

brewer's best amber malt extract

Briess CBW traditional dark dry malt extract

Do not stop stirring until both are completely dissolved.

Add basket back to kettle and bring heat back to a boil, but be very careful to not add too much heat and boil over. You do not want that to happen, trust us. Adjust heat so boil is rolling, but not aggressive.

Set a timer for 55 minutes once boil begins.


With 45 minutes left on the clock, add 1 ounce (28 grams) of East Kent Golding hops to the basket.

With 10 minutes left on the clock, add 1 more ounce (28 grams) of East Kent Golding hops to the basket.

adding east kent golding hops to grain basket

Once the time expires, turn off heat.

Yeast & Fermentation

Add enough cold bottled water to top the kettle off to 5 gallons (18.9 liters).

adding water to kettle

This should drop the temperature. If it has fallen to 70° F (21.1° C), skip ahead to yeast pitching. If not, cover the kettle and place it in a cool place (outside, or in a refrigerator).

chilling option 1 - place the kettle outside

chilling option 2 - place the kettle in a fridge

Leave it sit until the temperature has dropped to 70° F (21.1° C).

Once the wort has reached pitching temp - 70° F (21.1° C) - transfer contents to a sanitized fermentation bucket and add one package of liquid London Ale yeast.

transferring wort to a fermentation bucket using the ball valve at the bottom of the kettle

Our brewing kettle has a ball valve on the bottom that makes transferring wort easy

 pitching London Ale Yeast into the fermenter

Sanitize everything, even the yeast package and the scissors you use to cut it open

Cover the bucket, shake for one minute to aerate, add the lid, add an air lock, and place somewhere that will maintain a temp of 65-72° F (18.3 - 22.2° C) for two weeks.

adding airlock to fermenter

placing fermentation bucket on the floor for a room temperature fermentation

We keep our office around 70° F (21.1° C) so we just set it off to the side and waited for the magic to happen

After that keg or bottle and ENJOY!

Bottling Tutorial 

Watch this video below, starting at 17:39, to learn how to bottle your first homebrew.

If you like this recipe, check out this other extract beer we made

Extract Brown Ale With Wild Yeast

Kyle Brown
Kyle Brown is the owner of Clawhammer Supply, a small scale distillation and brewing equipment company which he founded in 2009. His passion is teaching people about the many uses of distillation equipment as well as how to make beer at home. When he isn't brewing beer or writing about it, you can find him at his local gym or on the running trail.
  • Good day. I am presently doing my masters on malt syrup. I would like to know the step by step of making malt syrup without hops or yeast for break making. The temperature for mashing and boiling of the extracted wort gives me problems.

    Posted by Adeola on March 16, 2021

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